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Enjoy this classic North African/Middle Eastern egg dish for an intensely flavourful breakfast, lunch or dinner

Recipe courtesy of The Lazy Gourmet

INGREDIENTS

  • 1 tsbp olive oil
  • 12 mini lamb meatballs (recipe below)
  • ¼ medium white onion, julienned

  • ¼ large red pepper, julienned

  • 1 tsp crushed garlic
  • 1 tsp paprika

  • ½ tsp harissa

  • 1 tsp za’atar
  • 14 oz whole canned tomatoes
  • 4 eggs

INSTRUCTIONS

  1. Preheat oven to 350°F.
  2. Heat a cast-iron pan over medium heat. Add olive oil. Allow to heat for 1 minute.
  3. Add lamb meatballs and brown, about 3 minutes.
  4. Add white onions, pepper and garlic. Season with salt and pepper, sauté for 5 minutes.
  5. Add paprika, harissa and za’atar. Sauté for 1 minute.
  6. Using your hands, crush the tomatoes into the pan. Pour in remaining tomato juices as well. Mix and bring to a boil and season.
  7. Turn off heat. Crack eggs on top of tomatoes. Season with salt and pepper.
  8. Place cast iron in oven. Bake for 10 to 12 minutes

ARUGULA SALAD

  • 3 cups arugula
  • 1 lemon
  • 4 tbsp olive oil

INSTRUCTIONS

  1. Squeeze the juice of one lemon into a small bowl. Season with salt and pepper.
  2. Using a fork, whisk in olive oil.
  3. Toss with arugula. Serve with Shakshuka.

LAMB MEATBALLS

  • 130 g ground lamb
  • 1 egg
  • 1 tsp panko
  • 1 clove garlic, minced
  • ½ tsp ground cumin
  • 1 tbsp chopped parsley
  • 1½ tsp harrisa
  • Pinch ground cinnamon
  • 1 tsp black pepper
  • 2 tsp kosher salt

INSTRUCTIONS

  1.  In a small bowl, whisk egg. Set aside.
  2. Place ground lamb into a medium bowl.
  3. Measure 1 tsp of egg and place into ground lamb.
  4. Add panko, garlic, cumin, parsley, harissa, cinnamon, black pepper and salt.
  5. Mix all ingredients until combined.
  6. Divide into 12 pieces. Roll each one into balls. Set aside.

Serves 2